I get my butcher to bone and butterfly the leg of lamb, (greatly reducing the time needed to cook the meat).
Using a barbeque to cook the lamb has many advantages, firstly the meat has that wonderfully seared barbeque taste, secondly, the barbeque can hold and evenly cook a large piece of meat and finally clean up becomes so much easier!
Season the lamb with some sea salt, a generous handful of fresh rosemary and a couple of glugs of olive oil, cover and refrigerate overnight.
Leave the lamb at room temp for half an hour before cooking. Place the lamb on the hot barbeque, close the lid and leave to cook for 10-15 mins, simply turn the meat and cook for a further 10-15mins-more if you prefer the meat less pink. Remove and allow meat to rest on a warmed platter for 30 mins.
Serve with roast baby potatoes, and carrot and parsnip, seasoned with nutmeg and butter or some of my focaccia or flat bread, and mixed herb salad
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